Blog
It’s “Get to Know Your Customers” Day!
October 15 is Get to Know Your Customers Day!
Today, we want to thank you, our loyal friends and customers, for your continued support and business. We love seeing all of you in the shop and hearing from you on the web. Your kind words mean the world to us.
Guggisberg Baby Swiss – A Brief History
If you have spent much time in North Eastern Ohio, you likely have tried some of the world-famous cheeses offered in the area. One name that rings notoriety in the region is Guggisberg Baby Swiss.
Kiflis: An Eastern European Holiday Staple
Last week we posted some pictures of some AMAZING Hungarian Cookies that have been a huge hit. Both the online response and in store sales have been overwhelming. So, we wanted to take a few minutes to give you a little info on the history of these cookies and the bakery that makes them!
Featured Product: Heggy’s Fresh Roasted Nuts
Now, if you’ve never had Heggy’s Nuts – you might be thinking…”If I’ve tried one nut, I’ve tried them all.”
If you have experienced these freshly roasted, perfectly salted, phenomenal nuts, you’ll agree with me when I say, “They raise the snack bar pretty darn high!”
National Pizza Month
October is National Pizza Month!!! I mean, let’s be honest, every month is a cause to celebrate this favorite Italian inspired dish. But, in 1984, Gerry Durnell designated this month a 31-day celebration of everyone’s favorite food and, in 1987, the U.S. Congress made it official.
Fall Comfort Foods: Baked Fondue
The leaves are turning, the temperature is dropping and we are ready for ALL of the comfort food of fall. As long as there’s cheese involved…
Charcuterie and Snack Inspiration
Always looking for inspiration, we have been eyeing the Instagram accounts of some very creative charcuterie artists. We can see some of our products working themselves into these beautiful presentations quite nicely!
Cupcake Tour 2020 – September 25 & 26
Last year’s Wayne County Cupcake Tour was a huge success! This year we thought it might not happen due to the pandemic. But, the organizers have decided that cupcakes will prevail and Shisler’s Cheesehouse is on board for being a stop at this year’s event!
Some Updates from the Cheesehouse
We wanted to take a moment to update you on what’s been going with the gang at Shisler’s Cheesehouse!
Cheese of the Month: Asiago
March’s cheese of the month is…
Asiago!
At Shisler’s we carry the aged version of Asiago (ah-SYAH-goh) Cheese, an Italian cheese more specifically known as Asiago d´Allevo. It is aged anywhere from three months to up to a year. The texture also varies from semi-firm to firm depending on how long it is aged and it contains small to medium holes throughout its body. It has a sweet and nutty flavor, reminiscent of Parmesan.
It is popular as a table cheese and is good when enjoyed with crackers, fruits, and red wine. It is treated as interchangeable with parmesan and romano cheeses in some cuisines.
History of Asiago Cheese
Asiago Cheese is an Italian cheese named after a region in Italy where it was first produced. This region is known as the Asiago High Plateau, which lies within the Italian Alps. As far back as the year 1000 AD, Asiago cheese was produced by farmers in this region for use locally. Now, it is manufactured commercially in northeast Italy, specifically in the provinces of Vincenza e Trento, Padua, and in Treviso.
How to Use Asiago Cheese
The aged cheese is often grated into salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini or sandwiches. It can also be melted on a variety of dishes.
It is a brilliant cheese to bake into bread for a cheesy treat or grate over soft pretzels before baking. We also think it works particularly well with chicken dishes. Try pasta with asiago, chicken and a cream sauce or stuff a chicken breast with slices of Asiago and wrap it in pancetta or prosciutto before cooking. You could also try it instead of Parmesan when making a Caesar salad.
For a vegetarian dish, try roasted cauliflower with a cheese sauce. Add toasted flaked almonds for a crunchy topping or even some raisins if you like sweet and savory dishes.
Wine Pairing
Like many Italian cheeses, it is fairly universal when it comes to wine pairing. It is more commonly paired with reds such as Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and of course Chianti. For those who prefer white wines, Asiago cheese also pairs well with Chardonnay, Riesling, or Sauvignon Blanc. If you like to try cheeses with beer, we recommend an IPA or a Saison style beer, as the fruitiness will work well with the cheese.
Have you tried this cheese? What’s your favorite way to eat it? Let us know in the comments!
